"Chili" is a deceiving term for this dish, the texture and consistency is just not chili-esque. I might instead think of this as a warm Tex-Mex quinoa bowl. And it's pretty tasty by those standards. A reasonable chili alternative for vegetarians or vegans (with some obvious modification).

This was really good! I didn't add the zucchini and jalapeno because I didn't have either, and left out the corn and cilantro (not big cilantro fans). I'm not sure if the zucchini would have been a good addition or not, but I don't think it was needed. I used the sauce from the chipotle peppers in adobo sauce, and wish I had used the chopped peppers as well. It would have made it more spicy, which we like. The recipe didn't call for a specific amount of salt, but I would recommend somewhere between 1/2 to 1 tsp. of sea salt. Use half the salt to cook the quinoa and add the rest later. I will make this again.

Reviewer:

So good! The quinoa adds a great texture and makes it 'meatier' than I was expecting. I recommend adding in some vegetable broth and don't be afraid to double or triple the adobo peppers if you like some heat!

Reviewer:

I was surprised how many people thought there is meat in and when I told them it was completely vegetarian they loved it even more! I also modified this by adding a small can of tomato paste and a 3rd can of beans for a thicker & heartier chilli. Served with reduced fat sour cream....DELISH!